Assorted Meat Purees

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Assorted Meat Purees
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Health Score:
7,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
3 h.
Preparation

Ingredients

for
8
For the chicken and kohlrabi puree
1 cup Chicken breasts (diced)
1 floury potato (peeled and diced)
½ Kohlrabi (leaves removed, peeled and diced)
½ tablespoon butter
For the chicken and cottage cheese puree
1 cup Chicken breasts (diced)
1 floury potato (peeled and diced)
¼ cup low-fat Cottage cheese
For the beef and sweet potato puree
1 tablespoon butter
1 cup braising Steak (cut into cubes)
1 cup Sweet potato (peeled and chopped)
1 cup low-sodium chicken stock
0.333 cup Orange juice
For the lamb and apricot puree
1 tablespoon butter
1 cup Lamb shoulder (trimmed and cut into cubes)
2 Apricot (pitted and diced)
cup low-sodium lamb stock

Preparation steps

1.
For the chicken and kohlrabi puree:
2.
Place the chicken, potato, and kohlrabi in a saucepan and add enough water to just cover.
3.
Cook over a medium-low heat for 15 - 20 minutes until the chicken is cooked through. Drain well, reserving a couple of tablespoons of cooking liquid, and combine with the butter and cooking liquid in a food processor. Puree until you have the desired consistency. Serve lukewarm or chill until needed.
4.
For the chicken and cottage cheese puree:
5.
Place the chicken and potato in a saucepan and add enough water to just cover. Cook over a medium-low heat for 15 - 20 minutes until the chicken is cooked through. Drain well, reserving a couple of tablespoons of cooking liquid, and combine with the cottage cheese and cooking liquid in a food processor. Puree until you have the desired consistency. Serve lukewarm or chill until needed.
6.
For the beef and sweet potato puree:
7.
Melt the butter in casserole dish and sauté the steak and sweet potato for about 5 minutes until softened and browned. Add the stock and orange juice. Bring to the boil and then cover and reduce to a gentle simmer for 40 - 45 minutes until the beef is tender. Blend to the desired consistency in a food processor using some of the cooking liquid as necessary. Serve lukewarm or chill until needed.
8.
For the lamb and apricot puree:
9.
Combine the butter, lamb, apricots, stock, and enough water to cover in a saucepan. Bring to the boil and then cover and reduce to a gentle simmer for 30 minutes until the lamb is tender. Blend to the desired consistency in a food processor using some of the cooking liquid as necessary. Serve lukewarm or chill until needed.